Baked Mushroom Truffle Egg Nest
12
30 minutes
20 minutes
Truffle infused mushrooms cradle a baked egg in a filo pastry nest to create this rich, elegant canapé.
Ingredients
450g of filo pastry
50g melted butter
12 quail egg yolks
250g mushrooms, finely sliced
1/2 shallot, finely sliced
1 tbps of TruffleHunter Black Truffle Oil
1 clove of garlic, finely diced
1 tbps of finely chopped chives
Pinch of salt and pepper
Directions
Preheat your oven to 200°C. In a frying pan sauté your mushrooms and shallot in TruffleHunter Truffle Oil with a little garlic until softened and browned. Then season to taste and allow to cool. Mix this cooked mushroom mix with your TruffleHunter Black Sliced Truffles.
Prepare your filo pastry by cutting into squares approximately 10cm across. Then using a non-stick or silicone muffin tray place a sheet of pastry and press into it. Brush with a little melted butter and then layer another sheet of pastry on top, set to one side, so they start to overlap and form a basket. Repeat with another 2 sheets until you have a filo pastry case.
Fill each one with a tbsp of cooked mushrooms and sliced truffles. Then make a hollow in the middle and break your egg into it. Bake in the oven for 8-10 mins until the pastry is crispy. Top with chopped chives.
